*Add curry powder, cumin powder, coriander powder, mustard powder, garam masala, and cayenne pepper to frying pan that previously had the onion and garlic. Add large pinch of salt and a few grinds of black pepper. Cook 1 minute. Turn the heat to medium. Add the drained potatoes. Cook the potatoes in the flavored oil for 3-5 minutes until soft and potatoes are slightly toasted. (You may need to add 1-2 tablespoons olive oil if pan is very dry). Mash large chunks of potatoes into smaller pea size pieces. Add potatoes to bowl with onions and garlic. Add frozen corn to bowl.

*Lightly spray cookie sheet with cooking spray. Lightly flour counter. Roll out pie dough to 1/4 inch thick. Cut out circles of desired size. Add filling to center of dough circle, leaving a 1/4-1/2 inch border around the edge of the dough. Wet the edge of the dough slightly with water. Top with second dough round and seal the empamosa closed. Lightly beat egg with 1 tablespoon of water (or milk). Brush the top of the empamosa with egg wash. Add the empamosa to the cookie sheet. Bake approx. 15 minutes, or until golden brown. Let cool and enjoy!